Tuesday, July 7, 2009

Red Rice Risotto Ice Cream


4 cups Bhutanese Red Rice (cooked)
4 cups heavy cream
1/2 cup sugar
2 vanilla beans (split), or 2 teaspoons vanilla extract
6 tablespoons candied ginger (chopped)
1/2 teaspoon ginger powder
4 tablespoons butter
2 cups strawberry-plum compote
2 pints vanilla ice cream or ginger ice cream if available
Strawberry-Plum Compote
2 pints strawberries, (steamed and halved)
5 to 6 plums (pits removed and sliced)
1/2 cup sugar
4 tablespoons water

Red Rice Risotto

Combine cream, sugar, vanilla beans (or extract), and candied ginger in saucepan over low heat. Bring mixture to simmer and simmer for 2 fo 3 minutes, remove vanilla beans, scraping seeds into mixture. Slowly stir in rice and return to simmer, stirring occasionally. When mixture is creamy, not thick, add butter to rice, and stir to incorporate. Place rice into bowls, and place the compote in the center of the risotto. Top each serving with scoop of ice cream and serve.
Strawberry-Plum Compote
Place all compote ingredients in saucepan over low heat; bring to simmer and cook 15 to 20 minutes. Check sweetness, and add more sugar if necessary.
Keep warm until ready to serve.


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